CN103211261A - Potato, peach and apricot fruit fermented beverage - Google Patents
Potato, peach and apricot fruit fermented beverage Download PDFInfo
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- CN103211261A CN103211261A CN2013101407434A CN201310140743A CN103211261A CN 103211261 A CN103211261 A CN 103211261A CN 2013101407434 A CN2013101407434 A CN 2013101407434A CN 201310140743 A CN201310140743 A CN 201310140743A CN 103211261 A CN103211261 A CN 103211261A
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Abstract
The invention belongs to the technical field of deep development of potatoes, and in particular relates to a potato, peach and apricot fruit fermented beverage. The beverage is prepared by a preparation method including the following steps of: extracting unripe juice so as to obtain unripe potato juice by using potatoes as a main raw material; fermenting the unripe potato juice to obtain fermented unripe potato juice; extracting unripe juice and pulp after hulling so as to obtain unripe peach juice and pulp and unripe apricot juice and pulp by using the peaches and apricots as raw materials; dosing the fermented unripe potato juice, the unripe peach juice and pulp, the unripe apricot juice and pulp, water and nutritive seasoning additive according to a mass weight percentage of (5-80)%: (0-70)%: (2-70)%: (5-60)%: (3-50)%; and uniformly mixing the juices, then sterilizing, packing and inspecting, and thus obtaining a potato, peach and apricot fruit fermented beverage product. The beverage can be processed without high temperature and high pressure, so the nutrient substances of the beverage are not damaged, therefore the beverage has remarkable edible and health care effects, and has the effects of invigorating stomach, aiding digestion, tonifying kidney, resisting ageing and cancer, and prolonging the life, etc.
Description
One, technical field: the invention belongs to the deep development technical field of potato, particularly a kind of potato peach apricot fruit fermented beverage.
Two, background technology: potato has the potato of various different colours and kind, and potato of the present invention comprises the potato of black color and other common potato, the potato of common potato such as white, and red potato, or other potato etc.They mainly are grown in the wide geographic area of northern China, also have on a small quantity in the south of China and to produce, because its output height, nutritious, at present China be on a large scale in plantation, the nutrition of the potato of black color is higher, but it yields poorly, and the nutrition of common potato is compared and will be hanged down, but its output is higher.Present potato is mainly to boil directly and eats, and also has it is pressed the powder use, even uses as animal feed.Chemical composition in the test potato is a moisture 77.5%, starch 16%, protein 1.5%, cellulose 1.3%, other anthocyanidin, vitamin c, vitamin b, iron, phosphorus, potassium etc. are about 2.7%, therefore contain vitamin that a large amount of needed by human body wants, mineral matter, trace element etc. in the potato, thereby it is nutritious, and well medicinal and tonic effect is arranged.And carry out in the industrialized utilization potato at present, the product that it was produced is also very rare, can not effectively satisfy the needs that the growing goods and materials of people require, and at present the commercial development of these potato precious resources also is in stage of low usefulness, how high-effect exploitation is carried out in the commercial development of potato precious resources, for the mankind provide more abundant goods and materials product, bringing benefit to the mankind is one of problem of researching and solving of people.
Three, summary of the invention:
The objective of the invention is at above shortcomings in the prior art, and a kind of potato peach of research and design apricot fruit fermented beverage, this potato peach apricot fruit fermented beverage can carry out more efficient utilization to this precious resources of potato, it does not only destroy nutrition wherein, and improved the nutrition of its product widely, further expanded the application prospect of potato.The product of being produced is a beverage, and it not only quenches one's thirst for people, is good for the stomach but also have significantly, and is aid digestion, and kidney tonifying is anti-ageing, and is anticancer, effect of prolonging life.And production technology is simple, and equipment investment is few, and market prospects are extensive, and better economic and social benefit are arranged, and of the present invention succeeding in developing will have been found another application approach that has a extensive future for effectively utilizing this precious resources of potato.
Technical scheme is: this potato peach apricot fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with the potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 5-80%: 0-70%: 2-70%: 5-60%: 3-50% prepares burden, after mixing, after the sterilization wrap check, get potato peach apricot fruit fermented beverage products again.Two kinds of fruit of peach, apricot with clean hygiene are raw material, and their nutrition is abundant, and with the nutrition of potato good complementation are arranged, and the product that their effective collocation makes can bring better nourishing and health-care effect to people.Above-mentioned raw materials its slag after squeezing living juice and giving birth to the juice slurry also can carry out later use.
The method that the present invention adopts fermentation is effectively converted into the carbohydrate that people are easy to absorb to the starch in the potato raw juice and other nutrition, and mouthfeel and effect are best.The seasoning nourishing additive agent is the material with effects such as the taste of regulating beverage, nutrition, prolongation fresh keeping time, as honey, white sugar, brown sugar, salt, vinegar, fruit wine, citric acid, malic acid, flavoring essence, selenium, calcium, zinc microelement, sodium ascorbate or the like, they all are additives commonly used during beverage is produced.
The beverage that method of the present invention is produced, it is without HTHP, thereby can not destroy nutriment wherein, thereby its edible and health-care effect is obvious, promptly have and be good for the stomach, aid digestion, kidney tonifying, anti-ageing, anticancer, effect such as promote longevity, also to have technology simple for the preparation method of product of the present invention in addition, advantages such as equipment investment is few, and market prospects are extensive.
Four, the specific embodiment:
Embodiment 1: potato peach apricot fruit fermented beverage is made by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 5%: 70%: 2%: prepare burden at 5%: 18%, 18% seasoning nourishing additive agent is 10% honey, 5% selenium, calcium, zinc microelement, 3% sodium ascorbate, after mixing, after the sterilization wrap check, get potato peach apricot fruit fermented beverage products again.
Embodiment 2: potato peach apricot fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 80%: 0%: 2%: prepare burden at 15%: 3%, 3% seasoning nourishing additive agent be the sodium ascorbate of 2% brown sugar and 1% after mixing, again after the sterilization wrap check potato peach apricot fruit fermented beverage products.
Embodiment 3: potato peach apricot fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 15%: 0%: 70%: prepare burden at 10%: 5%, 5% seasoning nourishing additive agent is 3% vinegar and 2% citric acid, after mixing, after the sterilization wrap check, get potato peach apricot fruit fermented beverage products again.
Embodiment 4: potato peach apricot fruit fermented beverage is to be prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 30%: 5%: 2%: prepare burden at 60%: 3%, 3% seasoning nourishing additive agent is 2% salt and 1% sodium ascorbate, after mixing, after the sterilization wrap check, get potato peach apricot fruit fermented beverage products again.
Embodiment 5: potato peach apricot fruit fermented beverage is to be made by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 20%: 0%: 15%: prepare burden at 15%: 50%, 50% seasoning nourishing additive agent is 15% honey, 25% fruit wine, 5% citric acid and 5% selenium, calcium, zinc microelement, after mixing, after the sterilization wrap check, get potato peach apricot fruit fermented beverage products again.
Claims (1)
1. potato peach apricot fruit fermented beverage, it is characterized in that it is prepared from by the method for being prepared as follows: the potato with clean hygiene is that primary raw material squeezes living juice, obtain potato raw juice, again potato raw juice is carried out fermentation process and get the living juice of potato fermentation, peach with clean hygiene, two kinds of fruit of apricot are raw material, squeeze living juice slurry after the stoning, get peach and give birth to the juice slurry, apricot is given birth to the juice slurry, give birth to juice with the potato fermentation again: peach is given birth to the juice slurry: apricot is given birth to the juice slurry: water: the quality percentage by weight of seasoning nourishing additive agent is 5-80%: 0-70%: 2-70%: 5-60%: 3-50% prepares burden, after mixing, after the sterilization wrap check, get potato peach apricot fruit fermented beverage products again.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101407434A CN103211261A (en) | 2013-04-01 | 2013-04-01 | Potato, peach and apricot fruit fermented beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101407434A CN103211261A (en) | 2013-04-01 | 2013-04-01 | Potato, peach and apricot fruit fermented beverage |
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| CN103211261A true CN103211261A (en) | 2013-07-24 |
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| CN2013101407434A Pending CN103211261A (en) | 2013-04-01 | 2013-04-01 | Potato, peach and apricot fruit fermented beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173727A (en) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | Fermented type potato vinegar beverage and preparation method thereof |
| CN106879897A (en) * | 2017-02-17 | 2017-06-23 | 云南省农业科学院经济作物研究所 | Color potato air-bubble and preparation method thereof |
| CN107173747A (en) * | 2017-05-17 | 2017-09-19 | 张惠玲 | A kind of fermented type potato nutritional paste product and preparation method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101873A (en) * | 1987-10-15 | 1989-04-19 | Takayuki Sakamoto | Preparation of fermented drink |
| CN1820653A (en) * | 2006-03-17 | 2006-08-23 | 金世钻 | Potato or sweet potato series drinks |
| CN101731692A (en) * | 2010-01-14 | 2010-06-16 | 杨学青 | Potato raw juice health-care product |
| CN102960796A (en) * | 2012-11-18 | 2013-03-13 | 杨学青 | Fermentation and preparation method for producing juice in starch from black potato |
-
2013
- 2013-04-01 CN CN2013101407434A patent/CN103211261A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01101873A (en) * | 1987-10-15 | 1989-04-19 | Takayuki Sakamoto | Preparation of fermented drink |
| CN1820653A (en) * | 2006-03-17 | 2006-08-23 | 金世钻 | Potato or sweet potato series drinks |
| CN101731692A (en) * | 2010-01-14 | 2010-06-16 | 杨学青 | Potato raw juice health-care product |
| CN102960796A (en) * | 2012-11-18 | 2013-03-13 | 杨学青 | Fermentation and preparation method for producing juice in starch from black potato |
Non-Patent Citations (1)
| Title |
|---|
| 张盛贵，等: "桃杏混浊复合果汁饮料的稳定性及配方研究", 《甘肃农业大学学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173727A (en) * | 2016-07-08 | 2016-12-07 | 甘肃森茂生态农业开发有限公司 | Fermented type potato vinegar beverage and preparation method thereof |
| CN106879897A (en) * | 2017-02-17 | 2017-06-23 | 云南省农业科学院经济作物研究所 | Color potato air-bubble and preparation method thereof |
| CN107173747A (en) * | 2017-05-17 | 2017-09-19 | 张惠玲 | A kind of fermented type potato nutritional paste product and preparation method |
| CN107173747B (en) * | 2017-05-17 | 2020-07-03 | 张惠玲 | Fermented potato nutrition paste product and preparation method thereof |
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Application publication date: 20130724 |